Spiralized Rosemary Roasted Sweet Potato Salad

This mix of spiralized sweet potato with rosemary, Cheddar cheese, sunflower seeds, and a lemon-honey dressing makes for an elegant salad.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 446 Calories

Ingredients

• 4 teaspoons lemon juice
• 1 teaspoon dried rosemary
• salt and ground black pepper to taste
• 4 teaspoons honey
• nonstick cooking spray
• 3 ounces shredded Cheddar cheese
• 3 tablespoons sunflower seeds
• ½ teaspoon sea salt
• 1 sweet potato, peeled and halved
• 3 ½ tablespoons olive oil, divided
• 1 (16 ounce) bag spring salad mix

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with nonstick spray.

Step 2

Cut sweet potato into ribbons using a spiralizer. Place in a large bowl.

Step 3

Whisk 1 1/2 tablespoon olive oil, rosemary, and 1/2 teaspoon salt together in a small bowl. Pour over sweet potato ribbons; toss to coat. Spread on the prepared baking sheet.

Step 4

Roast in the preheated oven, turning halfway, until ends begin to brown, 20 to 25 minutes. Let cool completely, about 10 minutes.

Step 5

Whisk remaining 2 tablespoons olive oil, lemon juice, honey, salt, and pepper in a bowl to make dressing.

Step 6

Divide spring mix among 3 plates. Top with cooled sweet potatoes. Garnish with Cheddar cheese and sunflower seeds. Drizzle dressing on top.